Description
A delightful dish that combines the heartiness of chicken with a creamy sauce over linguine, ready in just 30 minutes.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 12 ounces linguine pasta
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh parsley, chopped
- 1/2 cup chicken broth or reserved pasta water
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- Salt and black pepper to taste
Instructions
- Boil the linguine according to package instructions in salted water, reserving ½ cup of pasta water before draining. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper; cook for 5-7 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic, paprika, and optional red pepper flakes; sauté for about 1 minute until fragrant.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth (or pasta water), scraping up browned bits from the pan.
- Pour in heavy cream and half the chopped parsley; cook for an additional 2 minutes until the sauce thickens slightly.
- Return chicken to the pan, add linguine and parmesan cheese, tossing until coated evenly. Add reserved pasta water to adjust consistency as needed.
- Garnish with remaining parsley and extra parmesan; serve immediately.
Notes
Use fresh ingredients for more vibrant flavors and adjust spice levels according to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 630
- Sugar: 2g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 130mg